Soujouk (spicy sausages) in tomato-lemon sauce by Aline Kamakian

1. Immerse the sausages in water for one minute; this makes them easy to peel.
2. Make a lengthwise incision in the casing and remove it.
3. Cut into half-centimeter slices.
4. Sauté the slices in sunflower oil for 2 to 3 minutes until they change color.
5. Discard a bit of the oil, then add the tomatoes and sauté them until they change color.
6. Stir in the pepper paste and lemon juice.
7. Serve hot.

This recipe is from the book "Armenian Cuisine". Much more than a simple cookbook, this work is an intimate and passionate journey to the heart of Armenian culinary traditions, told through the complementary voices of Aline Kamakian, chef and heir to this rich heritage, in which Barbara Drieskens, an attentive observer, was captivated. The book blends personal stories, accounts of family transmission, and culinary secrets, offering readers an authentic dive into a culture often overlooked. From traditional Easter brioche to everyday dishes, each recipe is a tribute to Armenian mothers who have kept the flavors of their homeland alive.